Spiced Turkey Meatball Pitas

with Sugar Snap Pea & Bibb Lettuce Salad

30 MIN

2 Servings

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From the Test Kitchen

Pita, a staple of Middle Eastern and Mediterranean cuisines, is a wonderful kind of bread, baked in a very specific way. It’s cooked in an extremely hot oven, which causes the air inside the dough to expand, creating the “pocket” pitas are famous for. Even after the pita has cooled and deflated, the pocket stays intact. Here, we’re stuffing them with tender greens and turkey meatballs and serving them with a delightful spring salad featuring sugar snap peas. Enjoy, chefs!

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Nutrition

PER SERVING
Calories

690 Cals (est.)

fresh

ingredients

8 oz Ground Turkey
2 Pitas
½ cup Plain Greek Yogurt
2 cloves Garlic
3 oz Sugar Snap Peas
1 head Bibb Lettuce
1 Persian Cucumber
1 Lemon
1 Shallot
1 Tbsp Turkey Pita Spice Blend

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Snap off each sugar snap pea stem; pull off and discard the tough string that runs the length of the pod. Peel and mince the garlic. Trim off and discard the lettuce root; separate the leaves. Grate the cucumber. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot. In a small bowl, combine the minced shallot and the juice of 3 lemon wedges; season with salt and pepper.

2 Cook the aromatics & form the meatballs:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan. Add the ground turkey and lemon zest to the bowl of cooked aromatics; season with salt and pepper. Using a spoon, gently mix to incorporate. Using your hands, form the mixture into 12 meatballs.

3 Cook the meatballs:

In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium until hot. Add the meatballs. Cook, flipping occasionally, 8 to 10 minutes, or until evenly browned and cooked through. Remove from heat.

4 Make the yogurt sauce & dressing:

While the meatballs cook, in a medium bowl, combine the yogurt, cucumber and the juice of the remaining lemon wedge; season with salt and pepper to taste. Slowly whisk 2 tablespoons of olive oil into the shallot-lemon juice mixture until thoroughly combined. Set aside.

5 Make the salad:

While the meatballs continue to cook, fill a large bowl with ice water. Add the sugar snap peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green. Drain thoroughly and transfer to the bowl of ice water. Let stand until cooled, then drain thoroughly. In a large bowl, combine the lettuce, cooked peas and enough dressing to coat the salad (you may have extra dressing); toss to thoroughly combine. Season with salt and pepper to taste.

6 Toast the pitas & plate your dish:

Carefully place the pitas directly onto the oven rack. Toast 1 to 3 minutes, or until lightly browned and warmed through. Cut the toasted pitas in half and open the pockets. Line each with a piece of dressed lettuce from the salad. Fill each with 3 of the cooked meatballs; garnish with a few spoonfuls of the yogurt sauce. Divide between 2 plates. Serve with the salad and remaining yogurt sauce on the side. Enjoy!